Breakfast Taquitos Food

BREAKFAST TAQUITOS

Steps:

• Preheat oven to 425°F. Heat oil and sausage in a medium nonstick skillet over medium-high; cook, breaking up meat into bite-size pieces with the back of a spoon, until cooked through, 5 to 6 minutes.
• Add eggs; season with salt and pepper. Cook, stirring, until soft curds form, 30 seconds. Remove from heat; stir in cheese and salsa. Divide mixture among tortillas (about 1/3 cup each); roll up and place, seam-side down, on a baking sheet.
• Brush taquitos with oil and bake until shells are crisp and cheese is melted, 12 to 14 minutes.

BREAKFAST TAQUITOS

Steps:

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside. Working one at a time, transfer tortilla to a work surface; place eggs, sausage, sun dried tomatoes, avocado and cheddar cheese in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached. Repeat with remaining tortilla and filling. Place taquitos seam side down onto prepared baking sheet and bake until taquitos are crisp and cheese has melted, about 12-15 minutes. Serve immediately.

BREAKFAST TAQUITOS

Steps:

• Preheat oven to 375°
• Place sausages on a parchment-lined baking sheet
• Bake sausages 20 minutes, turning halfway through
• While sausage is cooking, whisk the eggs, and scramble them over medium heat.
• Once cooked, slice sausages
• Put tortillas on a plate and cover with a damp paper towel. Warm in the microwave about 1 minute until pliable
• Assemble the taquitos: Divide the eggs, cheese, sausage, and spinach over the tortillas
• Sprinkle with salt and pepper
• Roll each tortilla around the filling and place, seam side down, on a parchment-lined baking sheet.
• Lightly brush with olive oil or spray with cooking spray. (This will keep them from cracking)
• Bake until golden, 12-15 minutes
• Serve with salsa and/or guacamole

CHORIZO TAQUITOS

Steps:

• Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
• Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
• Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
• Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
• Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it's shut. Repeat until you've used the remaining filling and tortillas. Serve with salsa, if you like.

BREAKFAST TAQUITOS

Steps:

• Preheat oven to 425 degrees F.
• Add sausage links to a large skillet and cook over medium-high until heated through and browned on all sides, about 8 minutes. Set aside.
• Add eggs to a medium bowl and whisk until combined. Season with salt and pepper.
• Spray a non-stickpan with cooking spray and add eggs to pan, stirring with a rubber spatula until just about set, 2 minutes. Add the chopped cilantro and cook until eggs are just set, about a minute more. Transfer to a bowl.
• Warm the tortillas for 10 seconds in the microwave. Divide the eggs amongst the tortillas and top with shredded cheese. Place sausage link on top. Roll up and place seam side down on a parchment-lined sheet tray. Spray with cooking spray and bake until golden brown, about 15 minutes. Serve with salsa, hot sauce, or sour cream.